The time has come where I need to start making my own food again, as I am no longer being fed for free three times a day, and needing some nice quick tasty lunches!

I decided to try out a new book, which I had received from my brother for my birthday, written by the authors of the Green Kitchen Stories blog. It is very scandinavian-inspired and focused on wholefood cooking, so I couldn’t resist adding it to the list to join my collection!

This recipe comes under their small bites section, and they also have a similar recipe on their website here.

Crunchy Curried Egg Salad Recipe – taken from Vegetarian Everyday by David Frenkiel and Luise Vindahl (also published as Green Kitchen Stories outside the US)

Ingredients

6 eggs, at room temperature

1 small handful of pumpkin seeds

1 red apple, halved, cored, and cut into 1/2″ cubes

10 radishes, thinly sliced

5 asparagus spears, cut into 1/2″ pieces

1 large bunch of chives, snipped (reserve a few for serving, including flowers when in season)

Note: I added a couple of handfuls of alfalfa sprouts for extra crunchy crispiness

1/2 cup plain yogurt

2 tbsp mayonnaise (optional)

1 tsp curry powder (or more to taste)

a pinch of cayenne pepper

sea salt

Method

Place the eggs into a pan of boiling water. Reduce the heat to medium and gently boil to 7-8 minutes. Remove the eggs from the heat and place the pan under cold running water.

Toast the pumpkin seeds in a frying pan.

Prepare the curry dressing by whisking all the ingredients together in a small bowl and set aside.

When the eggs have cooled, crack and peel each egg, and chop into 1/2″ cubes. Put into a bowl with all of the remaining egg salad ingredients.

Stir gently with a large spoon (you don’t want to mash the eggs) so that all ingredients are well coated in curry dressing. Put a nice handful of chives on top and serve.

I ate mine served with a side of salad and tomatoes, but to do this the proper Danish way, it should be served open faced on top of a slice of rye bread!

In other happenings, I was making a cup of tea for Mr M the other night (in a rare show of being a nice wife), but it was Tazo Wild Sweet Orange tea, as as I got it out of the packet the aroma made me wonder if it was time to revisit making some tea loaf.

So I did.

Although instead of the usual standard tea I used Orange tea, instead of raisins, currants, and sultanas I used dried California raisins and Blenheim apricots, instead of mixed spice I used ground ginger, and when it came to baking time I couldn’t be bothered to line a loaf tin, so I baked them individually in muffin liners….

Absolutely delicious.

So fresh and fruity from the orange tea and the powerful taste of the Blenheim apricots (I am a total convert over the, completely bland in comparison, turkish apricots) – I recommend it A LOT.